- 3/4 pounds zucchini, shredded (about 3 cups)
- 2 cups chopped onion (about 2 medium onions)
- 1/2 pound russet potatoes, peeled and shredded( about 1 1/2 cups)
- 1/2 cup loosely packed grated Parmesan cheese
- 3 tablespoons finely chopped basil leaves
- 1 tablespoon freshly grated lemon zest from 1 lemon
- 2 tablespoons pine nuts
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 large eggs
- 1/3 cup flour
- Canola or peanut oil, for frying
Working in roughly 2-cup batches, wrap zucchini, potatoes, and onions in cheesecloth that has been folded over twice. Tie corners around the handle of a wooden spoon and twist bundle until liquid flows out and vegetables are dry. Add squeezed vegetables to a large mixing bowl and toss to combine thoroughly.
Add Parmesan, basil, lemon zest, and pine nuts, stirring to combine. Mix in eggs and matzo meal (you should be able to form patties that just stick together in your hands; if it is too wet, add more matzo meal 1 tablespoon at a time, until patties can be properly formed). Stir in salt and pepper.
Heat 1/2 inch of oil in a cast iron skillet over medium-high heat until a shred of potato immediately bubbles. Form a small amount of latke mixture into a disk and fry on both sides until golden brown to test for seasoning. Add more salt and pepper if needed.
Form patties about 3 inches wide and 1 inch thick in the center and slide into pan, cooking no more than 4 at a time. Fry until a golden brown crust forms on bottom, then flip using a slotted spatula and fork and fry until golden brown on other side and cooked through, approximately 3 minutes per side. If a darker crust is desired, continue cooking on each side to desired doneness.
Transfer to a baking sheet lined with paper towels and let cool for 2 minutes, then serve.
Makes 12 medium sized latkes. From Serious Eats